Zero Waste Beet Salad
There is literally zero waste in this vegan recipe. All parts of the beets are used — the roots are roasted, the greens are blended into a vegan pesto and the stems are pickled and turned into a relish. As you can tell just by looking at this bright and vivid dish, the reduction of waste certainly does not mean any loss of flavor.
If you’re of the “beets are too earthy to eat” ilk, we hear you. Some of us are recent converts from that opinion ourselves. So we can safely say from experience this may very well be the recipe to change your mind on beets forever. Sure, there is a smidge of earthiness in this recipe. But it’s also so sunny, fresh and spot-on flavor-wise it would be a shame to focus on that one, single earthy note.
The golden beets have a sweet and mild taste that balances out the more rustic red beets, plus the jalapeños and lemon juice add a sweet heat that is a welcome refreshment. Pecans add a robust flavor to the pesto at the base of the dish plus a nice crunch over the top, and the mint adds a perfectly light touch of brightness.
With its perfect combo of satisfying heartiness and bright delightfulness, this is one vegan family-style dish you’ll want to come back to, especially in the cooler months when a little burst of fresh sunlight on your plate is just what you need.
2 to 4 servings
Preparation time: 30 minutes
Cook time: 1 hour
Ingredients
For the beets and pesto:
1 pound mixed, medium-sized beets (red and golden) with greens
6 tablespoons extra virgin olive oil, divided
1 tablespoon plus 1 teaspoon kosher salt, divided
1 small shallot, thinly sliced
2 garlic cloves, thinly sliced
½ cup pecans
Zest of one lemon
Juice of one lemon (about 3 tablespoons)
½ bunch fresh parsley, with stems
1 teaspoon freshly ground black pepper
For the pickled beet stem relish:
Reserved beet stems, thinly sliced
1 cup apple cider vinegar
1 cup water
1 tablespoon granulated sugar
1 tablespoon kosher salt
¼ cup finely chopped mint leaves, plus more for garnish
½ bunch parsley, roughly chopped
2 jalapeños, seeded and minced
2 tablespoons extra virgin olive oil
Special equipment: blender
Directions
- Heat the oven to 400 F.
- To prepare the beets: Remove the stems from the beets. Strip the greens off the stems, reserving both greens and stems.
- Rinse the beets and pat dry with paper towels. Toss the beets in 2 tablespoons of the olive oil and 1 tablespoon of the salt.
- Place the beets in a small casserole dish and cover tightly with aluminum foil. Bake for 1 hour or until easily pierced with a fork. Let cool until safe to handle. Using a kitchen towel or paper towel, peel the skin off the beets and discard. Slice the beets into bite-size wedges. Set aside.
- To pickle the beet stems: Place the stems in a medium heat-proof bowl. In a small saucepan, combine the vinegar, water, salt and sugar. Bring to a boil and immediately pour the brine over the beet stems. Let cool to room temperature, about 30 minutes.
- To make the pesto: Heat a large sauté pan over medium heat and add 1 tablespoon of olive oil. Add the shallots and garlic and cook, stirring often, until translucent, about 4 minutes.
- Add the pecans and continue to cook for about 3 minutes or until the pecans are slightly darker in color and fragrant. Add the beet greens and sauté for 1 minute or until bright green.
- Transfer the pesto to the blender and add the remaining 1 teaspoon of salt, 3 tablespoons of olive oil, lemon zest, lemon juice, parsley and black pepper. Blend on high for about 2 minutes or until smooth. Set aside.
- To make the relish: Drain the pickling liquid off the beet stems. Add the finely chopped mint, jalapeños, parsley and olive oil. Stir to combine.
- Spread the pesto on a plate or in a shallow bowl. Scatter the roasted beets on top and spoon the relish over the beets. Garnish with torn mint leaves.
- Leftover pesto and beets can be stored in separate airtight containers in the refrigerator for up to 3 days. Leftover relish can be stored in an airtight container for up to 10 days.
Recipe source: Ingredient
